This dish is from Aquitaine again, specifically Landes d’Armagnac.
This dish was yet another fun addition to my repertoire. The ends of the duck breast should have be trimmed prior to plating, but c’est la vie. This dish is garnished with crisp potato gaufrettes, orange segments, and duck jus with orange zest julienne.
Soufflés are actually really not that difficult, but cooking them in a dead oven with no window or oven light makes it a game of prayer.
I also made an Anjou-style stewed trout with braised Boston lettuce in this class, but it was honestly just so unappetizing that I didn’t bother taking a nice photograph of it.
Okay yeah, there’s some hand-cut fillets of trout surrounding it on the plate, but smack-dab in the center there is this. This, you see, is an entire head of Boston lettuce, braised down to a sickly-dark green pulp the size of toonie.
In my humble opinion, the soufflé was much more fun to make.
The cauliflower was alright. I had to remake my mornay sauce for it though and got a lot of flak for it.
I cut the lobster’s head too far back and it ended up splitting in half. My sauce also split due to the excess of oil. The one thing I needed to split – the claws – couldn’t be done because I don’t have much upper body strength.
Classes like this make me think I’m really not cut out for this. Stabbing a lobster in the head made me sick to my stomach. Even worse, this dish came out terribly.